Thursday, 28 October 2010

Gooey chocolate, beetroot and ginger cookies

These are absolutely delicious soft cookies which are best eaten warm straight out of the oven. The combination of chocolate, beetroot and bits of stem ginger are quite divine and a winning combination. I also like them because they aren't too sweet. They were devised by Kate Wesson, a food and prop stylist I frequently have the pleasure of working with. Kate like myself has a passion for healthy wholesome foods and together we can get quite excited about the latest gluten free bread mix or wotnot.

Photo © Charlotte Tolhurst


1 cup spelt flour
2 tbsp cocoa powder
1 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
1/2 cup good quality dark chocolate chopped into small chunks
2 tbsp butter
1/2 cup brown sugar
1 small beetroot grated
1 egg and 2 egg whites whisked to fluffy consistency
3 tbsp chopped stem ginger
15-20 pecans or nut of choice


*preheat oven to 175˚C/350˚F
*with an electric hand whisk cream together the butter and sugar
*combine spelt, cocoa powder, ground ginger, baking powder and salt
*add the spelt mixture to the creamed sugar and combine thoroughly
*add the egg and egg whites to the mixture and fold in
*add the beetroot, chocolate chunks and stem ginger and fold in
*spoon 2 tbsp mounds on to a greased baking tray allowing room for spread.
*top each cookie with a pecan.
*bake for 15 minutes or until firm to the touch.

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